How to Make Pickle Dip

Pickle dip? What in the world is pickle dip? It is a creamy and slightly tart dip your potato chips have been missing. Do you love French Onion Dip? I bet you will also be a fan of this tangy dip. I used to think that only French onion dip, or the famous California dip was the only way to go, but I was wrong. Are you ever looking for a dips for your next party, or maybe even your next Super Bowl party. This dip is a wonderful homemade dip you can make in your own kitchen. This dip is filled with cream cheese, sour cream, chopped white onion, and dill pickles. You get a really nice tangy dip that goes great with chips.

I personally love to create my own dips from scratch. I think they are easy to make, and best of all you can make them without all of those ingredients you can’t identify. I have to say the CopyKat kitchen loved testing this recipe. We devoured a couple of bowls of this dip until we got it just right.

For this recipe I suggest using white onions. White onions are sweeter than yellow onions and they go better in this recipe. Sometimes yellow onions can be very hot, and the white onions are perfect for this dish. You may want to add a couple of shakes of hot sauce in here such as Frank’s Red Hot sauce. I do suggest that you make this if you can the night before you will need this, the flavors will mingle and your result will be a wonderful deep.

Ingredients

1or 2 teaspoons pickle juice (optional) add if you like a little more tartness.

Instructions

Allow cream cheese to warm to room temperature to soften. In a medium sized mixing bowl mix together cream cheese and sour cream. Stir until well blended. Add in chopped white onion, chopped dill pickles, and Worcestershire sauce, and mix until you have a uniform mixture.

You may add in 1 to 2 teaspoons of pickle juice if desired, it will give the dip a little extra zip. Store in an airtight container for at least 1 hour before serving. This is better when made the night before. Garnish with dill if desired.

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Comments

This needs a lot more pickles and onions to have any real flavor. More pickle juice too! Good Lord, without more it’s a big fat tub of fat! Spice it up folks! Use the recipe as a base and keep tasting as you add the goodies! Celery is good to dip in this! Red peppers!

Well, I really thot this was going to be a nice alternative to onion dip. But it wasnt. In a polite way, it was a waste of a brick of cream cheese-phili too. I will put it in my “do not make again, recipe book…”

lol. I joke abt tht since I do enjoy cooking and experiment heavily but try to go by recipe 1st, then adjust…My gramma’s potato pancake recipe. While dating, I made them. Asking my boyfriend now husband how they were, he politely said “I didn’t have to make again.” Thus the inception. I think I could make now and BTW they’d be great. I know more…A carrot cake recipe which turned out more like bread pudding. Little did I know the diff frostings/glazes post bake would give it the consistency of bread pudding. Cincinnati Chili. Why anyone would ruin chili by means of cinnamon is beyond me. There’s more in my imaginary, “Don’t Make Again, Recipes” recipe book. As for your dill pickle dip. I did put it in fridge and it did firm up/thicken which I think needs emphasized, def more pickles. I guess for me the cr ch toned down too much the dip, where, for me, would want this type of dip for pickle lovers: picklier. Its what I hoped for. I have my unwritten tartar sauce recipe I prepare every time I make fish from freshly cut hamburger slices; it is similar yet different to your dip-and better than anything you can get in the store. My suggestion would be to make it solely w/sour cream or better yet, greek yogurt-my substitution FOR SC for healthful reasons as well as another layer of tang. French onion dip is SC based also, which is why I would try. I’ve learned you really have to know your tastes. Know what you like and dont. To each their own. I am sure there are many, that find this recipe divine.

I really want to make this dip, it sounds great. But, I watched the video and you chopped up what looked to be six pickle slices. How much would this be (I buy whole pickles) in a measurement? It definitely looked to be more than 2 tablespoons. Thanks!

I have been making this for a long time and it’s awesome. I prefer using the Claussen pickle in this recipe – they have the best flavor. I made this for my daughter in law to take to her parent’s home for a Christmas get together and before I knew it they were calling me for the recipe. They couldn’t leave it alone. Enjoy!

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Welcome to CopyKat Recipes

CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. read more